Pumpkin bread is a moist, delicious, and shareable treat. Simply mix pumpkin puree with flour, sugar, baking soda, and ...

Here are seven fun and creative pumpkin seed recipes to use up those leftovers. Pumpkin seeds, or pepitas, are packed with ...

When we think of pumpkins, we typically think of the big, ripe, orange kind. But green, unripe pumpkins have a tasty secret ...

Pumpkin flesh and seeds are high in fiber (yay!) The delightful fruit is also full of antioxidants and minerals like magnesium and potassium. These recipes show you how to use the whole pumpkin in ...

Or try making pumpkin halwa – the nutty flavour of the pumpkin flesh blends well with the other nuts and seeds. Roasted pumpkin seeds are great on their own as snacks and can be incorporated ...

Heat a skillet over medium heat and toast the pumpkin ... cook it in the sauce until just cooked through, about 10 minutes, and serve with lime wedges. This tastes best the day it’s made. Recipe ...

First, roast the pumpkin: Preheat oven to 425 degrees. Scoop out seeds with a spoon and discard. Slice into ¾-inch wedges. Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 ...

If you have a high-powered food processor, and if the skin of the pumpkin is ... scoop out the seeds and stringy centre, and roast the halves, cut-side down, as in the recipe.

Bhagyashree recommends using an iron kadhai to increase the mineral benefits. After that, she heats the blend until light ...

This recipe is a fantastic take on two ... Add the pecans and pumpkin seeds and salt and continue to cook until the nuts and seeds are toasted and the caramel is sticky, about 2 to 3 minutes.